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Cranberry

Ginger and Spice Tenderloin with Cranberry-Pomegranate Chutney by Devon Delaney

6 Servings

Ginger and Spice Tenderloin Ingredients:

1 tablespoon olive oil
2 tablespoons mayonnaise
2 1-pound pieces of pork tenderloin
1 teaspoon each: sea salt and ground pepper
1/4 cup crushed ginger snap cookies
1 teaspoon garlic powder
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1/2 teaspoon smoked paprika

Cranberry-Pomegranate Chutney Ingredients:

2 shallots, peeled, coarsely chopped
1 tablespoon olive oil
1 cup fresh or frozen cranberries
1/3 cup pomegranate juice
1/2 cup sugar
2 tablespoons apple cider vinegar
2 tablespoons fresh ginger, peeled, minced
1/2 teaspoon each: sea salt & black pepper
1/2 cup seeds from 1 fresh pomegranate
Garnish: 1 cup fresh arugula leaves

Tenderloin Preparation:

Preheat oven to 400 degrees. Place tenderloin in a large roasting pan. Combine 1 tablespoon oil and mayonnaise in a small bowl. Coat tenderloins with mayonnaise blend. Season with salt and pepper. Combine crushed cookies, garlic, rosemary, thyme and paprika. Sprinkle meat with cookie blend. Roast meat to medium-rare, approximately 30-40 minutes. Remove from oven, transfer to a platter and let rest 7 minutes before slicing.

Chutney Preparation:

Cook shallots in 1 tablespoon oil in a large sauté pan over moderate heat until softened. Add the cranberries, juice, sugar, vinegar, ginger, 1/2 teaspoon each: salt and pepper to the pan and simmer until the berries pop and thickening begins. Add the pomegranate seeds and simmer until thickening resumes. Remove from heat to a serving bowl.

To Serve: Give each person 2-3 slices of tenderloin with a side of chutney on a bed of arugula.

Recipe Created by Devon Delaney

Continue reading “Ginger and Spice Tenderloin with Cranberry-Pomegranate Chutney by Devon Delaney”

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Val’s Apple Cranberry Pie by Kirsten Weiss

Leaves are turning scarlet and gold. An autumn chill snaps the air. And people are getting cozy with soft blankets and wooly mittens. I don’t know about you, but now that the temperature is dropping, baking has gotten a lot more attractive.

My new cozy mystery, The Quiche and the Dead, takes place in a pie shop, Pie Town. The owner, Val Harris, is obsessed with pie (and figuring out who killed a man in her shop).  So, in honor of the season, here’s a Fall recipe direct from Pie Town:

Val’s Apple Cranberry Pie

Filling:
7 medium granny smith, golden delicious, or gravenstein apples, peeled, cored and sliced
1 C frozen cranberries (you can use fresh too, but frozen berries tend to hold their shape better)
1/2 cup + 3 T granulated sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Topping:
3/4 c. packed dark brown sugar
3/4 flour
1/2 tsp nutmeg
1/3 c. chilled butter, cut into pieces
1 premade pie crust.

Directions:

Preheat oven to 400 degrees. Line bottom of a 9” pie tin with a pre-made pie crust. Toss filling ingredients in a large bowl. Put in the in the lined pie tin.

Mix topping, cutting butter in until mixture like coarse crumbs. Sprinkle over apple mixture. Bake until topping is lightly browned and filling is bubbly, about 35 minutes.

Let cool. Enjoy! Continue reading “Val’s Apple Cranberry Pie by Kirsten Weiss”

Colleen Shannon’s Favorite Broccoli Cranberry Holiday Salad

This is the best broccoli salad I’ve ever come across. Continue reading “Colleen Shannon’s Favorite Broccoli Cranberry Holiday Salad”

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